MESQUITE ROASTED SALSA
This is a wonderful smokey and spicy salsa is great with chips or with any dish. It is easy to adjust the spicey and chunky levels for desired taste. I made some and brought it to work and it was gone within a couple of hours.
Provided by Queso
Categories Peppers
Time 1h
Yield 1 jar
Number Of Ingredients 13
Steps:
- 1) soak Mesquite chips in water for 10 to 15 minutes.
- 2) quarter up tomatoes
- 3) place them in container for chips, and place on one side of grill.
- 4) start up the grill til it is warmed up.
- 5) then bring the tomatoes, peppers, and garlic to the grill, place them on the opposite side of the chips and close the lid.
- 6) in about 10 minute or so flip the food and let sit for another 10 minute Let it cook til there are grill marks.
- 7) cut up cilantro and place in blender.
- 8) place tomatoes in blender( cut them smaller for finer salsa) also leave some out til the end of the blend.
- 9) crush garlic and place in there
- 10) chop peppers and place in blender( remove seeds for less heat).
- 11) add in seasonings, vinegar, lime, and olive oil.
- 12) puree til you reach your desired chunky level ( add in the left out tomatoes if you did that) and set blender to chop.
- 13) (Optional) place in a pot on the stove and cook on med heat, it seems to blend the flavors quicker. Put in a container and enjoy!
QUICK-ROASTED SALSA
Provided by Ree Drummond : Food Network
Categories condiment
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
- Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.
ROASTED SALSA
The charred tomatoes and peppers add a nice flavor to this salsa.
Provided by ChrisP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h5m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g
CLASSIC ROASTED SALSA
Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
- Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
- Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
- Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.
Nutrition Facts : Calories 9 g, Fiber 1 g
SWEET & SMOKY SALSA
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO
Steps:
- 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
- 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
- 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
- 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
AUTHENTIC FIRE-ROASTED TEX-MEX SALSA
It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.
Provided by severlysnaped
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
- Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
- Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g
More about "mesquite roasted salsa recipes"
FIRE ROASTED SALSA RECIPE - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
5/5 (12)Category Condiment, SauceCuisine MexicanCalories 13 per serving
- If you are grilling, get your grates hot and scrape them clean. Place your onions and tomatoes cut side down on the grill. Place the chiles and garlic cloves on the grill, too. If you are broiling, arrange everything on a baking sheet, cut side up.
- Let the onions and tomatoes grill a solid 5 minutes before trying to move them. You want significant blackening. Turn the garlic cloves as the peel blackens, and rotate the chiles so their skins blacken. Remove the garlic when several sides of the cloves have some char, when the skins of the chiles are well blackened, when both cut sides of the onion quarters are charred, and when the cut face of the tomatoes are well blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.
- Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few pieces. Remove the skins from the tomatoes. After 10 minutes or so, peel the chiles with the back of a butter knife, then open them up and scrape away their seeds. Chop them roughly.
- If you are grinding your salsa in a molcajete, add the salt, oregano and garlic and pound to a paste. Add the onion bit by bit, grinding and pounding all the way. Next comes the chiles, then the tomatoes. Finally, grind in the chopped herbs into the salsa. If you are not using a molcajete, simply put everything into a food processor and blitz it a few times. You want this salsa to have some texture. Add salt if you need it, and you are good to go.
EDGY MESQUITE GREATS: VIBRANT MESQUITE RECIPES, THE TOP 55 …
From amazon.ca
Author 5Star CooksFormat Paperback
EDGY MESQUITE GREATS: VIBRANT MESQUITE RECIPES, THE TOP 55 …
From amazon.ca
Author 5Star CooksFormat Paperback
HOMEMADE RESTAURANT STYLE SALSA | EASY MEXICAN SALSA FRESCA
From diethood.com
BEST DAMN ROASTED SALSA - KIM'S CRAVINGS
From kimscravings.com
MESQUITE SMOKED SALSA RECIPE | MYRECIPES
From myrecipes.com
ROASTED SALSA - RENFRO FOODS
From renfrofoods.com
GRILLED SKIRT STEAK WITH MESQUITE SMOKED SALSA - WILDWOOD GRILLING
From wildwoodgrilling.com
ROASTED TOMATO AND HATCH CHILE SALSA - JOY THE BAKER
From joythebaker.com
SALSA MESQUITE ROASTED (MILD)*SALE ITEM* - PECANS.COM
From pecans.com
MESQUITE SMOKED SALSA RECIPE
From crecipe.com
BEST RED SALSA RECIPE (READY IN 10 MINUTES) - COOKIE AND KATE
From cookieandkate.com
MESQUITE FLOUR: WHAT IS & HOW TO COOK WITH IT - FINE DINING LOVERS
From finedininglovers.com
MESQUITE BEANS | MESQUITE, FOOD, HANDCRAFTED FOOD
THE BEST SALSA RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
MESQUITE FLAVORING 101 - BACKYARD TACO
From backyardtaco.com
MESQUITE ROASTED SALSA : SALSASNOBS
From reddit.com
MESQUITE GRILLED SWORDFISH WITH CHARRED TOMATO SALSA - FOOD
From foodandwine.com
SMOKY ROASTED SALSA RECIPE - RECIPES.NET
From recipes.net
HALF OF HALF MESQUITE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MESQUITE ROASTED SALSA BEST RECIPES
From recipesforweb.com
MESQUITE CHILTEPIN SALSA – SUNDAY SALSA
From sunday-salsa.com
PRODUCT REVIEWS: TEXAS WILD MESQUITE ROASTED SALSA
From texasfood.com
FIERY ROASTED SALSA: A CANNING RECIPE! | HEARTBEET KITCHEN
From heartbeetkitchen.com
SALSA RECIPE (AUTHENTIC MEXICAN) - CAFE DELITES
From cafedelites.com
RESTAURANT STYLE SALSA RECIPE - RECIPETIN EATS
From recipetineats.com
TEXAS FOOD - TEXAS MADE FOODS & TEXAS GIFTS
From texasfood.com
RARE MESQUITE ROASTED CHILI PEQUIN FLAKES | ETSY
From etsy.com
BEST HOMEMADE SALSA RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
MESQUITE GRILLED STEAKS + TOMATILLO SALSA VERDE - BUY THIS COOK …
From buythiscookthat.com
RESTAURANT-STYLE MEXICAN SALSA - THE DARING GOURMET
From daringgourmet.com
MEXICAN RESTAURANT SALSA RECIPE
From mexicanfoodjournal.com
RESTAURANT-STYLE SALSA RECIPE - ONCE UPON A CHEF
From onceuponachef.com
SALSA MEXICANA [SALSA DE MESA] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
CHARRED TOMATO SALSA RECIPE - STEVEN RAICHLEN | FOOD & WINE
From foodandwine.com
MEDITERRANEAN-STYLE HOMEMADE SALSA RECIPE
From themediterraneandish.com
FIRE ROASTED SALSA – TEXAS MONTHLY
From texasmonthly.com
FIRE ROASTED SALSA - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
MESQUITE GRILLED SWORDFISH WITH CHARRED TOMATO SALSA - MEXICAN …
From fooddiez.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #condiments-etc #vegetables #dips #spicy #garnishes #inexpensive #peppers #tomatoes #taste-mood #presentation #served-cold
You'll also love